A hearty and flavorful dish combining tender chicken, savory sausage, and creamy beans, topped with a golden breadcrumb crust.
Heat half of the olive oil in a large ovenproof skillet over medium-high heat.
Ensure the skillet is hot before adding the chicken to achieve a nice sear.
Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Cook until golden brown, then flip and brown the other side.
Avoid overcrowding the skillet to ensure even browning.
Remove the chicken from the skillet and set aside. Add the chopped onion to the skillet and sauté until softened.
Stir frequently to prevent the onions from burning.
Add the minced garlic, rosemary, and thyme to the skillet, cooking until fragrant.
Adding the herbs at this stage enhances their aroma.
Pour in the red wine and simmer until reduced by half.
Scrape the bottom of the skillet to incorporate all the browned bits into the sauce.
Return the chicken to the skillet, then add the sausage, beans, and Dijon mustard. Stir to combine.
Ensure the beans are evenly distributed for consistent flavor.
Cover the skillet and simmer on low heat until the chicken is fully cooked.
Check the chicken for doneness by ensuring the juices run clear.
Preheat the broiler. Toss the breadcrumbs with the remaining olive oil and sprinkle over the cassoulet.
Lightly toasting the breadcrumbs beforehand adds extra crunch.
Place the skillet under the broiler until the breadcrumbs are golden brown.
Keep a close eye on the broiler to prevent burning.
Serve the cassoulet hot, garnished with additional fresh herbs if desired.
Pair with a fresh salad or crusty bread for a complete meal.
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